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How To Make Zwieback Toast

From Stephanie Brown,
Your Guide to Babies & Toddlers.
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This recipe is sure to please babies and toddlers who are teething or just starting out on finger foods.
Difficulty: Average
Time Required: 3-4 Hours

Here's How:

  1. Sprinkle dry yeast into water. Let stand for a few minutes, then stir until dissolved.
  2. Scald milk and cool to lukewarm. Add milk and 2 cups of the flour to yeast. Beat thoroughly.
  3. Stand in warm place for about 1 hour, or until mixture is light and bubbly.
  4. Beat in remaining ingredients; if necessary, add a little more flour to make a medium-stiff dough.
  5. Stand in a warm place and let rise until doubled in bulk.
  6. Punch down and turn out on lightly floured board.
  7. Knead for about 5 minutes.
  8. Shape dough into 2-1/2" round buns. Place buns on greased cookie sheet, about 1 inch apart.
  9. Allow to rise again in warm place until doubled in bulk.
  10. Bake in preheated 400 degree F oven for 10 minutes.
  11. Lower heat to 350 degree F and bake for 15 minutes longer.
  12. Cool buns. Slice into 3/4 inch slices.
  13. Return to 300 degree F oven and bake for 40 minutes, or until the slices are lightly browned on both sides.

Tips:

  1. Makes about 2 dozen pieces.

What You Need:

  • 1 package active dry yeast
  • 1/4 cup very warm water
  • 1 cup milk
  • 4 cups all-purpose flour
  • 1 beaten egg
  • 1/2 cup sugar
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract
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